Do you Rind? To eat or not to eat? That is the question. One I am asked regularly. Rinds come in an array of colours and textures. Some are white and velvety like on a soft triple cream. Some smooth and beige. Others gnarly and mottled or sticky or stinky. The one thing all rinds have in common is that they are intrinsic to the flavour of the cheese. Encouraging the rind to grow is the job of an affineur, a French word for cheese maturer. At The Cheeseboard, this happens